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Desenvolvimento de barras de cereais com ingredientes prebióticos e probiótico / Development of cereal bars with prebiotics and probiotic ingredientsRodrigues, Cinthia Soares, 1985- 23 August 2018 (has links)
Orientador: Caroline Joy Steel / Dissertação (mestrado) - Universidade Estadual de Campinas, Faculdade de Engenharia de Alimentos / Made available in DSpace on 2018-08-23T10:09:24Z (GMT). No. of bitstreams: 1
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Previous issue date: 2013 / Resumo: As barras de cereais surgiram como uma alternativa aos confeitos tradicionais e apresentam alto potencial de inovação, possibilitando a incorporação de ingredientes funcionais. As barras de cereais são produtos de grande interesse comercial por sua facilidade de consumo, além do apelo de saudável e de ser fonte de fibras. Com o advento dos alimentos funcionais, surgiu o interesse em se avaliar o comportamento das barras de cereais com ingredientes funcionais como as fibras prebióticas e as culturas probióticas, objetivo final deste estudo. Foram considerados aspectos nutricionais, de qualidade microbiológica e sensorial. Inicialmente, foi estudado o perfil das barras de cereais comerciais para direcionar a elaboração de novas formulações e foi verificado os baixos índices de fibras e diferenças nos parâmetros de textura e umidade, devido à grande variabilidade de ingredientes utilizados. Definida uma formulação controle, as concentrações de fibras prebióticas (inulina e fruto-oligossacarídeos) foram avaliadas por meio de delineamento composto central rotacional (DCCR), tendo como variáveis respostas os parâmetros: atividade de água, firmeza instrumental e umidade. As formulações com teores de fibras prebióticas superiores a 3,5 % foram analisadas sensorialmente e estiveram na região de aceitação positiva, entre gostei ligeiramente (6,0) e gostei muito (8,0). A formulação prebiótica com 10,5 % de fibras, similar (p = 0,05) em aceitação à formulação controle, foi selecionada para a adição da cultura probiótica na tentativa de se elaborar uma barra de cereais simbiótica. Análises físico-químicas e microbiológicas foram realizadas ao longo de 60 dias de armazenamento. A tentativa de fornecer probióticos em uma matriz de cereais enfrentou desafios durante o processamento e armazenamento do produto final, ficando as barras de cereais com quantidades viáveis para a alegação probiótica, apenas por 15 dias / Abstract: Cereal bars have emerged as an alternative to traditional confectionery and have a high potential for innovation, enabling the incorporation of functional ingredients. Cereal bars are products of great commercial interest for their ease of consumption and the possibility of incorporating ingredients, besides their health and source of fiber appeal. With the advent of functional foods, the interest in assessing the behavior of cereal bars with functional ingredients such as prebiotic fibers and probiotic cultures, ultimate goal of this study, increased. The nutritional, microbiological and sensory quality of the cereal bars was considered. Initially, the profile of commercial cereal bars was studied to drive the development of new formulations. Low levels of dietary fiber and differences in the parameters of texture and moisture, due to the great variability of ingredients used, were found. A control formulation was defined and the concentrations of prebiotic fibers (inulin and fructo-oligosaccharides) were evaluated by means of a central composite rotational design (CCRD), having as response variables the quality parameters: water activity, instrumental firmness and moisture. Formulations with prebiotic fiber content higher than 3.5% were analyzed sensorially and were in the region of positive acceptance between "liked slightly¿ (6.0) and "liked very much¿ (8.0). The prebiotic formulation with 10.5% dietary fiber, similar (p = 0.05) in acceptance to the control formulation, was selected for the addition of the probiotic culture in an attempt to develop a symbiotic cereal bar. Physical-chemical and microbiological analyzes were carried out over 60 days of storage. The aim of providing probiotics in a matrix of grains presented challenges faced during processing and storage of the final product, concluding that the cereal bars had viable quantities to claim as probiotic only for 15 days / Mestrado / Tecnologia de Alimentos / Mestra em Tecnologia de Alimentos
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Production, purification and characterization of a CLA-forming enzyme from Lactobacillus acidophilusWu, Haifeng, 1967- January 2001 (has links)
Conjugated linoleic acid (CLA) has gained much attention recently due to its beneficial health and biological effects on animals and humans. However, the CLA-forming enzyme system has not been studied in details. Six strains of Lactobacillus acidophilus L11, L12, L14, L15, Lactobacillus fermentum and Lactobacillus reuteri were used to study the growth conditions and the production of CLA-forming enzyme in MRS media containing linoleic acid concentrations at 37°C. The purification and characterization of a CLA-forming enzyme were reported for the first time. The results showed that this enzyme has a molecular mass of 72 kDa, and is composed of two subunits. The optimal pH and temperature were 7.0 and 37°C, respectively. Kinetic study indicated that the enzyme has a high affinity for linoleic acid having a Km value of 1.49 x 10 -5 M and the Vmax was 17.1 muM/mg/min. The enzyme activity was inhibited by the metal chelators. (Abstract shortened by UMI.)
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Influência de Lactobacillus acidophilus sobre biofilme formado por Candida albicans in vitro e infecção em modelo de invertebradoVilela, Simone Furgeri Godinho [UNESP] 29 July 2013 (has links) (PDF)
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000757820.pdf: 10700274 bytes, checksum: 33a8d0ab3adfab16a9b9b24071f36f03 (MD5) / As interações entre fungos e bactérias são abundantes na natureza e tem importância médica e ambiental. O desenvolvimento adequado de modelos in vitro e in vivo para caracterizar essas interações é essencial para o entendimento do desenvolvimento da doença e descoberta de novas estratégias terapêuticas. O objetivo desse estudo foi avaliar as interações entre Lactobacillus acidophilus e Candida albicans em modelos de estudo in vitro e em modelo experimental de invertebrado. No estudo in vitro, foram avaliados os efeitos de L. acidophilus sobre a formação de biofilme por C. albicans e sobre a capacidade de filamentação de C. albicans. Em ambos os testes, foram avaliados os efeitos diretos das células de L. acidophilus sobre C. albicans e também os efeitos indiretos, utilizando apenas o sobrenadante da cultura de Lactobacilos. Além disso, foram testados os efeitos de L. acidophilus sobre C. albicans em diferentes fases de crescimento da cultura bacteriana (4, 6, 18 e 24 h). Para a realização do estudo in vivo, as cepas de L. acidophilus foram inoculadas juntamente com C. albicans em lagartas de Galleria mellonella para indução de infecção experimental. Os efeitos de L. acidophilus sobre a candidose experimental foram avaliados pela análise de curva de sobrevivência de G. mellonella, quantificação de UFC/mL de C. albicans e avaliação histológica da filamentação de C. albicans nos tecidos do hospedeiro. Os resultados dos testes in vitro e da contagem de UFC/mL em G. mellonella foram submetidos à Análise de Variância e teste de Tukey. Os dados obtidos na curva de sobrevivência de G. mellonella foram analisados pelo método de Log-rank. (P ≤ 0,05). Os resultados in vitro demonstraram que a cultura de 24 h de L. acidophilus foi capaz de inibir a formação de biofilme e a filamentação por C. albicans. Esses efeitos inibitórios também foram observados... / Interactions between fungi and bacteria are abundant in nature and are of medical and environmental importance. The developments of adequate models in vitro and in vivo to characterize these interactions are essential to understand diseases and to discover new therapeutic strategies. The aim of this study was to evaluate the microbial interactions between Lactobacillus acidophilus and Candida albicans on in vitro study models and experimental models of invertebrates. In the in vitro study, we analyzed the effects of L. acidophilus on C. albicans biofilm formation as well as its filamentation ability. On both tests, the direct effects of L. acidophilus cells and indirect effects of the supernatant culture of L. acidophilus were evaluated , as well as the L. acidophilus effects on C. albicans at different bacterial culture growth stages (4, 6 18 and 24h). To perfom the in vivo study, L. acidophilus and C. albicans strains were inoculated in Galleria mellonella model to induce experimental infection. The L. acidophilus effects on experimental candidosis have been evaluated by the analysis of the survival killing curve of G. mellonella, quantify C. albicans colony forming units per millimeter (CFU/mL) and through histological evaluation of C. albicans filamentation ability on the host tissues. The in vitro test results and the CFU/mL number in G. mellonella were submitted to ANOVA and Tukey’s test. The obtained data on G. mellonella killing curves have been analyzed using the long-rank test method. A 5% significance level has been considered on all tests. The in vitro results showed that the L. acidophilus 24 hour culture was able to inhibit the formation of biofilm and filamentation by C. albicans. These inhibitory effects were also observed when the supernatant of the L. acidophilus culture was placed in contact with C. albicans, suggesting that the inhibitory action occurred by the ....
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Atividade antimicrobiana da carbodiimida (EDC) sobre microorganismos presentes em lesões cariosasEstrêla, Renata Pereira [UNESP] 26 March 2014 (has links) (PDF)
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000796429.pdf: 3598133 bytes, checksum: 33ed808e42b93c105bcf8466893881c3 (MD5) / Tem sido demonstrado que a carbodiimida (EDC) apresenta notável potencial inibidor de proteases (MMPs) e de melhorar as propriedades mecânicas do colágeno quando aplicada sobre a dentina desmineralizada. Entretanto, não existem informações a respeito de sua ação antimicrobiana sobre microrganismos comumente encontrados em lesões de cárie ou mesmo após a sua remoção. Objetivo: Investigar a atividade antimicrobiana do EDC em diferentes concentrações sobre microrganismos presentes em cavidades cariosas. Métodos: Soluções de EDC foram preparadas e testadas contra S. mutans e sobrinus, L. acidophilus e Candida albicans. Inicialmente, foi utilizado o teste de difusão em ágar, no qual discos de papel filtro foram impregnados com EDC 2, 1, 0,5, 0,3 ou 0,1 mol/L, clorexidina 0,12%, nistatina 1% ou tampão Sorensen pH 6,2 (n=6). Em seguida, foi determinada a concentração inibitória mínima (CIM) e bactericida mínima (CBM) do EDC sobre L. acidophilus em suspensão planctônica (n=9), por meio de turvamento. Por fim, a atividade do EDC (de 0,01 à 2 mol/L) sobre L. acidophilus em biofilme monoespécie foi definida por meio do ensaio de XTT (n=6). Os dados foram submetidos aos testes estatísticos de ANOVA e Tukey ou Mann-Whitney (p<0,05). Resultados: No teste de difusão em ágar, nenhuma atividade antimicrobiana foi observada para EDC nas concentrações de 0,1 e 0,3 mol/L, assim como para o grupo controle. EDC 0,5, 1 e 2 mol/L exerceu efeito antimicrobiano apenas sobre L. acidophilus. A CIM do EDC foi de 0,01 mol/L e a CBM foi de 0,03 mol/L. Todas as concentrações de EDC igual ou superiores a 0,05 mol/L foram capazes de reduzir significantemente o metabolismo do biofilme formado por L. acidophilus. Essa redução variou de 84,2 para 0,05 mol/L até 93,4% para 2 mol/L. Conclusão: O EDC apresentou atividade antimicrobiana apenas contra L. acidophilus reduzindo significantemente o crescimento deste microrganismo quando em suspensão... / It has been demonstrated that carbodiimide (EDC) is a potent protease inhibitor (MMPs) and is able to improve the mechanical properties of collagen when applied on the demineralized dentin. However, there is no information about its antimicrobial effect on microorganisms commonly found in caries lesions or even after its removal. Objective: To investigate the antimicrobial activity of different concentrations of EDC against microorganisms present in caries lesions. Methods: EDC solutions were prepared and tested against S. mutans and sobrinus, L. acidophilus and Candida albicans. Initially, the agar diffusion test was used, where paper discs were impregnated with 2, 1, 0.5, 0.3 or 0.1 mol/L EDC, 0.12% chlorhexidine, nistatin 1% or Sorensen’s buffer pH 6.2 (control) (n=6). Then, the minimum inhibitory (MIC) and bactericide concentrations (MBC) of EDC were determined against L. acidophilus using turbidity. Finally, the growth inhibitory activity of EDC (from 0.01 to 2 mol/L) against L. acidophilus in monoespecies biofilm was defined using the XTT assay (n=6). Data were submitted to ANOVA and Tukey tests or Mann-Whitney (p<0.05). Results: For the agar diffusion test, lack of antimicrobial activity was seen for EDC at 0.1 and 0.3 mol/L, as well as for the control group. 0.5, 1 and 2 mol/L EDC exerted a growth inhibitory effect only against L. acidophilus. The MIC for EDC was set as 0.01 mol/L and the MBC as 0.03 mol/L. Concentrations equal to or greater than 0.05 mol/L were capable of significantly reducing the metabolism of L. acidophilus when in monospecies biofilm. This reduction ranged from 84.2% for 0.05 mol/L to 93.4% for 2 mol/L. Conclusion: EDC exerted antibacterial activity only against L. acidophilus significantly reducing its growth in planktonic suspension and its metabolism in biofilms in the concentration of 0.05 mol/L or higher.
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Influência de Lactobacillus acidophilus sobre biofilme formado por Candida albicans in vitro e infecção em modelo de invertebrado /Vilela, Simone Furgeri Godinho. January 2013 (has links)
Orientador: Juliana Campos Junqueira / Co-orientador: Olavo Cardoso Jorge / Banca: Ana Marisa Fusco Almeida / Banca: Mariella Vieira Pereira Leão / Banca: Luciane Dias de Oliveira / Resumo: As interações entre fungos e bactérias são abundantes na natureza e tem importância médica e ambiental. O desenvolvimento adequado de modelos in vitro e in vivo para caracterizar essas interações é essencial para o entendimento do desenvolvimento da doença e descoberta de novas estratégias terapêuticas. O objetivo desse estudo foi avaliar as interações entre Lactobacillus acidophilus e Candida albicans em modelos de estudo in vitro e em modelo experimental de invertebrado. No estudo in vitro, foram avaliados os efeitos de L. acidophilus sobre a formação de biofilme por C. albicans e sobre a capacidade de filamentação de C. albicans. Em ambos os testes, foram avaliados os efeitos diretos das células de L. acidophilus sobre C. albicans e também os efeitos indiretos, utilizando apenas o sobrenadante da cultura de Lactobacilos. Além disso, foram testados os efeitos de L. acidophilus sobre C. albicans em diferentes fases de crescimento da cultura bacteriana (4, 6, 18 e 24 h). Para a realização do estudo in vivo, as cepas de L. acidophilus foram inoculadas juntamente com C. albicans em lagartas de Galleria mellonella para indução de infecção experimental. Os efeitos de L. acidophilus sobre a candidose experimental foram avaliados pela análise de curva de sobrevivência de G. mellonella, quantificação de UFC/mL de C. albicans e avaliação histológica da filamentação de C. albicans nos tecidos do hospedeiro. Os resultados dos testes in vitro e da contagem de UFC/mL em G. mellonella foram submetidos à Análise de Variância e teste de Tukey. Os dados obtidos na curva de sobrevivência de G. mellonella foram analisados pelo método de Log-rank. (P ≤ 0,05). Os resultados in vitro demonstraram que a cultura de 24 h de L. acidophilus foi capaz de inibir a formação de biofilme e a filamentação por C. albicans. Esses efeitos inibitórios também foram observados... / Abstract: Interactions between fungi and bacteria are abundant in nature and are of medical and environmental importance. The developments of adequate models in vitro and in vivo to characterize these interactions are essential to understand diseases and to discover new therapeutic strategies. The aim of this study was to evaluate the microbial interactions between Lactobacillus acidophilus and Candida albicans on in vitro study models and experimental models of invertebrates. In the in vitro study, we analyzed the effects of L. acidophilus on C. albicans biofilm formation as well as its filamentation ability. On both tests, the direct effects of L. acidophilus cells and indirect effects of the supernatant culture of L. acidophilus were evaluated , as well as the L. acidophilus effects on C. albicans at different bacterial culture growth stages (4, 6 18 and 24h). To perfom the in vivo study, L. acidophilus and C. albicans strains were inoculated in Galleria mellonella model to induce experimental infection. The L. acidophilus effects on experimental candidosis have been evaluated by the analysis of the survival killing curve of G. mellonella, quantify C. albicans colony forming units per millimeter (CFU/mL) and through histological evaluation of C. albicans filamentation ability on the host tissues. The in vitro test results and the CFU/mL number in G. mellonella were submitted to ANOVA and Tukey's test. The obtained data on G. mellonella killing curves have been analyzed using the long-rank test method. A 5% significance level has been considered on all tests. The in vitro results showed that the L. acidophilus 24 hour culture was able to inhibit the formation of biofilm and filamentation by C. albicans. These inhibitory effects were also observed when the supernatant of the L. acidophilus culture was placed in contact with C. albicans, suggesting that the inhibitory action occurred by the .... / Doutor
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Production, purification and characterization of a CLA-forming enzyme from Lactobacillus acidophilusWu, Haifeng, 1967- January 2001 (has links)
No description available.
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Deoxyguanosine/deoxyadenosine kinase : a multifunctional enzyme from Lactobacillus acidophilus R-26 /Chakravarty, Rupa January 1985 (has links)
No description available.
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Enumeration and survival studies of free and encapsulated Lactobacillus Acidophilus and Bifidobacterium Lactis in Cheddar cheeseDarukaradhya, Jyothsna, University of Western Sydney, College of Science, Technology and Environment, School of Science, Food and Horticulture January 2005 (has links)
The regulatory standards set by food authorities globally for probiotic foods such as Cheddar cheese makes it essential to have reliable enumeration media that will accurately monitor the survival of probiotic bacteria over the shelf life of Cheddar cheese. This study therefore investigated various selective and differential media for reliable enumeration of Lactobacillus acidophilus, Bifidobacterium spp., starter lactic acid bacteria (SLAB) and non-starter lactic acid bacteria (NSALB) from Cheddar cheese using pure cultures and commercial probiotic Cheddar cheese. All media showed variation in counts and selectivity. Some reported selective media failed to inhibit SLAB and NSLAB. The media that were reliable and also gave good recovery were, Reinforced Clostridium Agar with Bromocresol green and Clindamycin (RCABC), which was selective for L. acidophilus spp. and Reinforced Clostridium Agar with Aniline blue and Dicloxacillin (RCAAD), which was differential for Bifidobacterium spp. and SLAB. Reinforced Clostridium Agar with Bromocresol green and Vancomycin (RCABV) was found suitable for NSLAB. Additionally, an enzyme based colorimetric assay was modified successfully and used as a confirmatory test to check the presence of bifidobacterial colonies on enumeration media. Six batches of probiotic Cheddar cheese were manufactured with the incorporation of LAFTI L10 (L. acidophilus) and LAFTI B94 (B. lactis). The survival of probiotic bacteria, SLAB and NSLAB were monitored over a six-month ripening period using the selected media. The survival of free probiotic bacteria throughout the ripening process decreased consistently in all the six batches. In order to enhance the survival of probiotic bacteria, the effect of microencapsulation on the viability of LAFTI L10 and LAFTI B94 in Cheddar cheese was studied. Six batches of Cheddar cheese were manufactured with the incorporation of alginate-starch encapsulated and free cells of LAFTI L10 and LAFTI B94. The survival of both the encapsulated and free probiotic bacteria was studied over a six month ripening period. The survival of encapsulated LAFTI L10 and LAFTI B94 (107 cfu/g) was found to be significantly better than that of free bacteria (105 cfu/g) at the end of six months of ripening period in Cheddar cheese. / Master of Applied Science (M. App. Sci.) (Biotechnology)
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Translocação e desaparecimento de células viáveis de Lactobacillus acidophilus em baço, fígado, rins e coração de ratos / Translocation and clearing of Lactobacillus acidophilus viable cells in spleen, liver, kdneys and heart of ratsCondé, Maria do Rosário Gil 09 February 2000 (has links)
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Previous issue date: 2000-02-09 / Conselho Nacional de Desenvolvimento Científico e Tecnológico / Os probióticos são alimentos funcionais que carreiam números elevados de bactérias benéficas, originadas do trato gastrointestinal humano ou do animal para o qual está sendo destinado. Os microrganismos mais empregados como probióticos pertencem aos gêneros Lactobacillus e Bifidobacterium. O Lactobacillus acidophilus NCFM é uma estirpe de origem humana presente em vários produtos probióticos. No entanto, há pouca informação sobre sua translocação para os órgãos do hospedeiro. Para avaliar esta translocação, empregaram-se 110 ratos de ± 61 g da raça Wistar, divididos em dois grupos (controle e teste) de 50 animais, e um grupo basal de dez animais. O grupo-controle recebeu uma dieta-padrão “ad libitum” e 0,1 mL de leite desnatado, via oral, diariamente. O grupo-teste recebeu a mesma dieta e 0,1 mL de leite desnatado, carreando 1,0 x 10 10 UFC/mL da estirpe humana de Lactobacillus acidophilus, por dia. Após 14 dias de administração, dez animais de cada grupo foram sacrificados e o baço, o coração, o fígado e os rins avaliados quanto à presença de Lactobacillus acidophilus . O mesmo procedimento foi repetido sete, 14, 21 e 28 dias após o período de administração do probiótico. Verificou-se maior translocação (em UFC) de Lactobacillus acidophilus para o fígado (2,9 x 10 3 ). Para os demais órgãos os números de células translocadas (em UFC) no tempo zero foram: (1,4 x 10 3 ); (5,2 x 10 2 ); e (9,0 x 10 1 ) para rins, baço e coração respectivamente. As contagens 28 dias após a administração, de acordo com o modelo de regressão ajustado, indicaram maior eliminação (% desaparecimento) dos microrganismos translocados no baço (100), fígado (98,41), rins (97,7) e coração (98). A avaliação dos órgãos estudados dos grupos controle e basal, nos diversos tempos, não indicou a presença de Lactobacillus acidophilus. Observou-se que os números de células translocadas nos órgãos além de baixos exibiram uma eliminação constante no período estudado. O tempo de eliminação completa de Lactobacillus acidophilus foi calculado, para os diferentes órgãos, de acordo com o modelo de regressão ajustado, sendo 25,6 dias para o baço. No caso do coração, rins e fígado, permanecendo a tendência verificada no intervalo de tempo estudado (28 dias), esta eliminação aconteceria em 28,9, 40,5 e 46,9 dias respectivamente. Os dados desta experimentação sugerem que 46,9 seja o tempo necessário para eliminar Lactobacillus acidophilus ingeridos como probióticos a 1,0 x 10 10 UFC/mL. Sugere-se que a capacidade de translocação seja um parâmetro a ser considerado para adição de probióticos em alimentos, uma vez que se desconhecem as implicações desta translocação para o hospedeiro. / The probiotics are functional foods which carry large numbers of beneficial bacteria originated from the host’s intestinal tract. The most commonly applied microorganisms as probiotics are those of the Lactobacillus and Bifidobacterium genera. Lactobacillus acidophilus NCFM is a strain isolated from humans, present in several probiotic products. Despite its wide use, there is little information on its translocation to the host’s organs. To investigate this process, 110 animals comprising two groups of 50 weaned Wistar rats (control and test), and one basal group (10 animals) were used. The control group received a standard diet (AIN-93, “ad libitum”) and 0.1 ml skimmed milk/day. Besides the standard diet, the test group received 0.1 ml skimmed milk containing 1.0 x 10 10 CFU/ml of a strain of Lactobacillus acidophilus of human origin for 14 days. After this time, 10 animals were killed and had their spleens, hearts, livers and kidneys screened for Lactobacillus (time 0). The same procedure was repeated at 7, 14, 21, and 28 days. The highest translocation, expressed as CFU/organ, was observed for the liver. The average translocation for the other organs did not differ significantly from each other. However, the counting at 28 days after the end of the experiment, according to the adjusted regression model, indicated an elimination (% clearing) of the microorganisms translocated from the spleen (100), liver (98,41), kidney (97,7), heart (98.0). The evaluation of the organs from the control and basal groups did not indicate the presence of Lactobacillus, according to growth in MRS (De Man, Rogosa, Sharpe) agar. The translocated cell numbers, besides being low, were constantly eliminated during the evaluation period. The time required for the complete elimination of Lactobacillus was calculated for the different organs according to the adjusted regression model and corresponded to 25.6; 28.9; 40.5; and 46.9 days for the spleen, heart, kidneys and liver, in that order. The current data suggested that 46,9 days after the end of a 14 day period of probiotic consumption containing 1.0 x 10 10 CFU/ml of Lactobacillus acidophillus, the organs here in studied were cleared from the translocated cells. Since the implications of microbial translocation in the host with different degrees of debility is not known, the translocation capacity is suggested to be an important parameter for the selection of strains to be used as probiotics. / Dissertação importada do Alexandria
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Stanovení probiotických mikroorganismů ve vybraných mléčných výrobcíchBurešová, Kateřina January 2009 (has links)
No description available.
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